Plant-Based Pumpkin Ravioli
with Creamy Bacon Spinach Sauce & Baby Broccoli
Let’s whip up a superstar ravioli with this plant-based ravioli packed full of pumpkin and coated in a creamy bacon sauce seasoned with herbs and spinach. Add a zap of chilli flakes to zest up the baby broccoli and finish with a punch of flavour.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
(May be present traces of egg, milk, Gluten, Soy, Fish, Sesame, Tree Nuts. )
(Contains Soy; )
baby spinach leaves
plant-based pumpkin ravioli
(Contains Gluten, Tree Nuts, sulphites; )
Aussie spice blend
Not included in your delivery
• Boil the kettle. • Roughly chop baby broccoli.
• Half-fill a large saucepan with boiling water over high heat and add a pinch of salt. Add plant-based pumpkin ravioli and simmer until 'al dente', 3 minutes. • Reserve some pasta water (1/4 cup for 2 people /1/2 cup for 4 people), then drain and return to the saucepan with a drizzle of olive oil.
TIP: Salting the pasta water ensures the dish is well seasoned throughout!
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until just golden, 3-4 minutes. • Add baby broccoli and cook, stirring, until softened, 3-4 minutes. • Add garlic paste and Aussie spice blend and cook until fragrant, 1-2 minutes. • Add plant-based cream (see ingredients) and reserved pasta water. Simmer, until slightly thickened, 1-2 minutes. • Remove pan from heat, then add baby spinach leaves and cooked ravioli. Stir until just wilted, 1 minute. Season with pepper.
• Divide plant-based pumpkin ravioli and creamy bacon spinach sauce between bowls. • Sprinkle over a pinch of chilli flakes (if using) to serve. Enjoy!